Project Description
Vinegar
is the perfect dressing derived from wine. Delicious also in its balsamic version made from concentrated juice or must of white Trebbiano grapes.
Vinegar is the perfect and delicious dressing derived from wine. Balsamic vinegar is a special and aromatic aged vinegar produced in the Modena and Reggio Emilia provinces of Italy, from the concentrated juice, or must, of white Trebbiano or Lambrusco grapes. Traditional balsamic vinegar is marked “tradizionale” or “DOC” to denote its Protected Designation of Origins status, and is aged for 12 years, while the so-called “extravecchio” is aged 25 years.
Grape harvest is cooked for a few hours in order to reduce its volume by over 50%. The must is put inside a 60-liter oak barrel called “mother”. The production process is long and complex because every year, usually in winter, a small quantity of Balsamic vinegar is handly transferred into a set of wood-made barrels such as oak, mulberry, chestnut, cherry, juniper and ash wood.
Nutritional properties and use
The adjective “balsamic” comes from the original use as medicine against stomach diseases. A high acidity level is somewhat hidden by the sweetness of other ingredients like caramel that makes it very mellow.
Balsamic vinegar is rich in antioxidants due to its high concentration of polyphenols present in the grapes. These chemicals play an important role in strengthening the immune system and fight free radicals, promoting longevity, slowing the aging process and helping to live healthy.
Balsamic vinegar can be used as salad dressing, to prepare sauces, gravies and marinades, dropped on chopped Parmigiano Reggiano cheese but also with fresh fruit and ice cream.
